Figure 7.

Biofilm biomass of the isolated bacterial strains. CB1-1 to CB1-7 represent the bacterial strains that were isolated from the wooden cutting board after the first week of incubation. CB2-1 represents the strains that were isolated from the cutting board after the second week of incubation. CB4-1 represents the strains that were isolated from the cutting board after the fourth week of incubation. W2-1 and W2-2 represent the strains that were isolated from the wet market meat samples after the first and second week of incubation, respectively. L2-1 and L3-1 represent the bacterial strains that were isolated from the local meat after the second and third week of incubation, respectively. L4-1 to L4-3 represent the bacterial strains that were isolated from local meat after the fourth week of incubation. I3-1 represents the bacterial strains that were isolated from imported meat after the third week of incubation.